2 cups cranberries**
1 orange, juiced
1 orange, cut into pieces
peel from 1/4 of an orange, finely grated. (Make sure the rind Is not artificially
1/2 cup walnuts, soaked overnight (or for at least 1 hour)
3-4 tbsp. raw honey (or use raisin syrup - for raisin syrup: soak 1 cup
raisins in just enough filtered water to cover. Let sit for 24 hours in the refrigerator.
Use just the syrup in the recipe, to taste. Save the raisins to add to fruit salads.)
1) Put all ingredients into a food processor and process to a sauce
Yield: approx. 1 pint. Keeps for up to two weeks, if you lock the refrigerator! Goes well
with the Pecan-Wild Rice Loaf .
**NOTE: Organic cranberries (if you can get them) have a milder, less acidic
This recipe is courtesy or Rhio. You
can find more recipes, or purchase her book by visiting her web site www.rawfoodinfo.com